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The iconic Italian gelato maker is betting big on North America with a $50 million expansion plan and strategic acquisitions

When Alessandro Angelon looks across the Atlantic, he sees opportunity written in gelato. The CEO of Sammontana Italia, the Italian frozen dessert powerhouse behind the beloved Barattolino ice cream cups, has his sights set on conquering America—one scoop at a time.

In July 2025, Sammontana officially launched its U.S. operations, marking a pivotal moment for the 80-year-old family business that has become synonymous with Italian summer traditions. The company’s iconic Barattolino, specially reformulated for American palates, made its debut across 11 Eataly USA locations, signaling the beginning of what Angelon calls “an ambitious global adventure.”

A Strategic Beachhead

The timing couldn’t be more calculated. Sammontana’s American debut coincided with the Summer Fancy Food Show in New York, North America’s premier specialty food trade event, where Italy served as the country partner. The company established its first U.S. foothold with a dedicated “Sammontana Gelati all’italiana” container at Eataly’s historic Flatiron location—a symbolic choice that underscores the brand’s commitment to authenticity in a market saturated with mass-produced alternatives.

“We’re not just bringing ice cream to America,” Angelon explained during a recent presentation at the United Nations. “We’re bringing Italian style, know-how, and taste to this country.” The partnership with Eataly USA, both companies sharing the same investor in Investindustrial, creates natural synergies that could prove decisive in a notoriously competitive market.

The $50 Million Bet

Behind the ceremonial launch lies a substantial financial commitment. Sammontana plans to invest between $30-50 million to expand its New Jersey facility, acquired through the integration with Forno d’Asolo. The facility will serve as the production hub for what the company hopes will become a significant American operation.

The numbers tell the story of ambitious growth: Sammontana Italia currently generates 80% of its €900 million revenue domestically, but aims to flip that equation dramatically. By the end of its strategic plan, the company targets international sales to represent 40% of total revenue—a complete transformation of its business model.

“We’re inspired by the Pastificio Rana model,” Angelon reveals, referencing the Italian pasta company’s successful U.S. expansion. “It’s a blueprint worth following.” When pressed about whether the strategy responds to potential trade tensions, Angelon remains diplomatically focused on long-term market fundamentals rather than political uncertainties.

Building Through Acquisition

Sammontana’s North American strategy extends beyond organic growth. In March 2025, the company acquired La Rocca Creative Cakes, a Toronto-based frozen cake specialist with approximately $50 million in annual revenue. The acquisition complements Sammontana’s existing North American presence through the Bindi brand, which has operated in the U.S. foodservice market for over three decades.

“La Rocca shares not only our expertise in the dessert segment but also a strong culture of quality ingredient selection and Italian-style craftsmanship,” Angelon notes. The acquisition creates a diversified North American portfolio spanning retail, foodservice, and in-store bakery channels.

Michael Givens, La Rocca’s president and CEO, will continue leading the Canadian operation, bringing local market expertise to Sammontana’s expanding North American empire. The deal represents the first major acquisition in what the company describes as a “targeted acquisition strategy” focused on strengthening territorial presence.

The Investindustrial Factor

Central to Sammontana’s expansion is its partnership with Investindustrial, the European investment firm led by Andrea Bonomi. The relationship creates unique advantages: Investindustrial also controls 52% of Eataly USA, facilitating the distribution partnership that launched Sammontana’s American operations.

The ownership structure positions Sammontana for sustained growth. The Bagnoli family retains 56% control, while Investindustrial holds 42%, with management owning the remaining 2%. This configuration provides both family continuity and institutional capital for international expansion.

Leonardo Bagnoli, Sammontana Holding’s president, connects the American expansion to family history: “My grandfather built the machinery needed to produce gelato using tools that came from the United States. In the 1980s, my cousin came to New York to meet Milton Glaser, the artist behind ‘I Love New York,’ to design our new logo.”

The 2028 Vision

Sammontana’s American adventure forms part of a broader transformation plan targeting revenue doubling by 2028. The company projects synergies of at least €27 million from the integration with Forno d’Asolo, while pursuing additional acquisitions particularly in France and German-speaking markets.

The growth trajectory could culminate in a public listing between 2028 and 2029, providing Investindustrial an exit strategy while maintaining family control. “The stock exchange is a possibility at the end of the plan,” Angelon confirms, “but the Bagnoli family, who created Sammontana and its ‘gelati all’italiana,’ will certainly remain at the helm.”

As Sammontana’s Barattolino containers take their place in American freezers, they carry more than frozen dessert—they represent a calculated bet on the enduring appeal of authentic Italian taste in an increasingly globalized food market. Whether American consumers will embrace gelato the way they’ve adopted Italian coffee culture remains to be seen, but Sammontana’s century-long journey suggests this family business knows something about the long game.

For Sammontana, conquering America isn’t just about market share—it’s about proving that authentic Italian craftsmanship can thrive in the world’s most competitive consumer market.

Source: Bebeez